Traditional pesto is intense and, as I guessed, you don't even notice that the spinach is in there because the other flavors {basil, garlic and pine nuts} dominate. As with basic pesto, a little bit goes a long way. You just need a couple of spoonfuls to stir into a pasta sauce or spread on top of a pesto cheese bread.
Ingredients
Roughly ½ cup basil leaves, washed and patted dry
Roughly ½ cup spinach leaves, loosely packed
¼ cup Romano or pecorino cheese, grated
¼ cup pine nuts
2 Tbsp olive oil
1-2 garlic cloves, minced
Instructions
In a blender, blend the cheese and the pine nuts for a few seconds.
Drizzle in the olive oil and blend the mixture until it is smooth.
Add the garlic and then the basil and the spinach, a little at a time, blending until smooth.
Use the pesto sauce immediately or refrigerate it or freeze it in a sealed container.
Recipe by Itsy Bitsy Foodies at http://itsybitsyfoodies.com/spinach-pesto/